Sunday, September 27, 2009
Go Ahead Honey ...It's Gluten-Free, is a web event that's has a different theme each month. This month's host is Katrina of Gluten Free Gidget. The theme: Dinner with Disney.
My recipe was originally inspired by a hectic morning. I am not a morning person. Well, actually I'm just not a weekday morning person. My son G takes breakfast and lunch to school. It's just too early for me to be creative. This is one of my morning tricks, and it's sooo easy! The sauce is my take of "Fry Sauce", a local favorite at about any fast food joint in Salt Lake City , Utah. That's where I lived as a teenager. I am not a ketchup fan but I did like fry sauce. The name of the sauce isn't from Disney. Whenever my son has a favorite balloon he calls it "Looney" and plays with it just like a stuffed animal.
For the burgers:
In the frozen section of the meat department in any grocery store purchase 100% all beef frozen patties, keep frozen until use.
Metal star shaped cookie cutter and a steak knife
2 TBSP. Mayonnaise (for SCD use homemade)
3 TBSP Ketchup (for SCD use homemade)
2 TBSP Carrots, cooked and pureed
Fry hamburger patties over medium heat until cooked through. Transfer to a plate. When cool enough to handle place cookie cutter on patty, press down with one hand and cut away with the other.
For the sauce: whisk mayo and ketchup until smooth. Then whisk in carrot puree.
For homemade SCD legal mayo recipes: SCD Recipes
For homemade SCD legal Ketchup: SCD Girl and SCD Recipes
Sunday, September 20, 2009
Here's my current version of this frosting. My husband really enjoyed it. I found it to be a bit tangy by itself, but it balanced nicely with the sweet dessert it was paired with. I used yogurt that was made with half and half, which is comparable to sour cream. To make yogurt with half and half I use the same method as with regular yogurt. For those of you not on the Specific Carbohydrate Diet you may try it with sour cream.
1/2 cup (one stick) Butter, diced into a few pieces
2/3 cup Honey
1 cup Yogurt Cream
3 Large Egg Yolks
1 teas. Vanilla Extract
1/4 teas. Almond Extract
1 1/2 cups Shredded Coconut, unsweetened
1 1/2 cups Pecans, chopped
In a saucepan over medium heat, melt butter. Whisk in honey, yogurt and egg yolks. Stir constantly until mixture is slightly bubbling around the edges and beginning to thicken some. Remove from heat. Stir in vanilla and almond extracts, coconut and pecans. Allow to cool at room temperature before frosting dessert.
Sunday, September 6, 2009
Here's some gooey adult fare, inspired by Joy of Cookings "Southern Whiskey Sauce". It will cover the top and fill a 9 inch layer cake, fill all and frost a 6 inch layer cake or cover the top of a 9" x 13" cake. Tip: if you're also going to use it to frost the sides of the cake, then the finer the pecans the better. I have even used pecan meal with good results. I'm working on a non-alcoholic version of this.
8 TBSP. Butter (one stick)
1/2 cup Bourbon
1/4 cup Water
1/2 cup Honey
1 cup Coconut, shredded and unsweetened
1 1/2 cups Pecans, chopped
Melt butter in a saucepan over low heat. Add bourbon, water and honey. Heat until combined and a little bit of foam is around the edges, briefly remove from heat. In a small bowl whisk eggs very well until frothy. Whisk into butter/bourbon mixture and return to heat. Stir constantly until it coats a wooden spoon. Remove from heat and add coconut and pecans. Let cool to room temperature before frosting, stirring occasionally while it's cooling.